Not everyone can experience the Chef’s Table – a four-hour dinner, with nine courses, at the Ibis Country Club in West Palm Beach. Dining in the kitchen with the chef overseeing every dish is reserved for club members and their guests only. (But club membership is open to all.)
In case you can’t wangle an invite, you can read about the dinner I had with Chef Jerome Nicolas, which I covered for Florida Weekly in this week’s edition.
Dishes included pumpkin soup “hot and cold;” sea urchin flan with pequillo pepper puree, venison chop, and a squab, served in a potato cage. Pot de creme with a flight of Ports capped the meal. Service was amazing – if only I could clone it!
For information on the chef’s table or becoming a member of Ibis, go to their web page.
(All photos by Jan Norris.)